Hearty Chicken Spaghetti Casserole

Hearty Chicken Spaghetti Casserole

Serves: 6

Source: Simple & Delicious March/April 2010

Ingredients:

8 ounces uncooked spaghetti, broken into 3-inch pieces

3 cups cubed cooked chicken

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 medium onion, chopped

1 cup 2% milk

1 cup shredded sharp cheddar cheese, divided

1 cup shredded Swiss cheese, divided

1 can (4 ounces) mushroom stems and pieces, drained

1/2 cup chopped roasted sweet red peppers

3 tablespoons mayonnaise

1-1/2 teaspoons steak seasoning

1/2 teaspoon dried basil

Instructions:

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.

Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer.

Editor's Note:

This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.